Harvest Brine, do I still season as usual?

[BuffettFan]

Digging in the rub cabinet, I found a small package of Harvest Brine.
I remember buying it, then hearing about it can be too salty IF YOU DON'T FOLLOW THE INSTRUCTIONS.
I made sure to follow the instructions and amount of brine used.
It will be 6 hours or a little more before it goes on the kettle, in the rotisserie basket.

So. Do I season, use a low sodium season or just roll with the HB?

BTW, I'm on a lower sodium diet. Kinda.
So I'vr become a bit sensitive to overly salty food.

TIA!

 

[frognot]

Terry, I've used harvest Brine quite a few times and I would just roll with the Harvest Brine. No need to add anymore seasoning.

You're gonna like how it turns out.

 

[BuffettFan]

Thanks Charles, that's what I'll do!
The bird is spinning away, looking and smelling gooood!

 

[BuffettFan]

If it tastes half as good as it smells, I'm gonna be real happy!

 

[BuffettFan]

It was just as good as it smelled and twice as good as it looked.
You were right on track, Charles. Nothing else needed.
I'll be ordering some more Harvest Brine.

 

[Stingerhook]

Looks great Terry.

 

[BuffettFan]

Thanks Marty.
The rotisserie basket gives it a bit of a "Roadkill" vibe, but it was pretty tasty!
I definitely want to do some more with the harvest brine.
Not overly salty at all! I actually added a sprinkle of coarse Kosher salt after tasting a few bites.
This one was very juicy after only a 7 or 8 hour dry brine.
I'll go overnight on the next one.

 

[PatAttack]

Harvest Brine & Q-Salt is one helluva combination!

 

[BuffettFan]

Harvest Brine & Q-Salt is one helluva combination!

Pretty sure I've got some Q-salt as well.
I'll try that on the leftover half.
Thanks!

 

[larry4406]

Looks great Terry!


Looking into the Harvest Brine now.....

 

[Big George's BBQ]

I use it with my Turkeys. Have not seasoned them. I think I remember seeing John use it on beef then used QSalt. Don’t see why you can’t season

 

[BuffettFan]

We just finished off the rest of the chicken.
Even a few days later, and reheated, it was still one of the juiciest birds I've cooked, and I cook a LOT of chicken, probably 2nd only to Marty!
The rotisserie has a lot to do with the moisture, but my 1st impression of the Harvest Brine is very positive.
Looking forward to trying this a 2nd time to see if the results are the same.

 

[Big George's BBQ]

I like to cook chicken thighs on my Egg. I use thirdeyes lite brine and use 1/2 of the salt. Its a wet brine. Always comes out awesome